Dark Chocolate Mousse Tart with Peanut Caramel Sauce

Delicious is an understatement! The almonds and the oat flakes make this dessert healthy, the chocolate makes it creamy and delicious, and the sea salt and the caramel sauce make it an extraordinary experience. Promised, you are going to love this tart!

Ingredients for the crust:

100 g almonds

400 g oat flakes

60 – 100 ml coconut oil

1/4 teaspoon sea salt

Ingredients for the chocolate mousse:

200 g high-quality dark chocolate (vegan)

200 coconut milk (canned, full fat)

2 medium-sized bananas, or 3 small bananas

A little bit of sea salt to create a subtle salty flavour

Ingredients for the peanut caramel sauce:

75 ml coconut oil

125 ml apple sweetener (or maple syrup)

60 ml peanut butter

30 ml coconut nectar

1/4 teaspoon sea salt

Preheat the oven (180° Celsius). Prepare a glass pie dish or a springform pan with baking paper. The one I use has a calibre of 30 cm. For the crust, put the almonds and the oat flakes into a food processor to grind them. Put the grind almonds and oat flakes into a bowl and continue manually: Add the sea salt and the melted coconut oil. The dough should be sticky, but not super sticky. You can play with the amount of coconut oil or also add some water. The texture should allow you to put it manually into the pie dish. Press the dough into the pan with your fingers and work your way outwards and up the sides. Bake the crust for 13-15 min. Put the crust aside.

Prepare the chocolate mousse: Melt the chocolate in a bain-marie. Put the bananas and the coconut milk in your blender, and blend until smooth. Then add the melted chocolate and mix until smooth. As soon as the crust has room temperature, add the chocolate mousse. Put the tart in the fridge for at least four hours.

For the caramel sauce: Mix all ingredients in a blender. When you serve the tart, cut it into 12 or 16 pieces, and add some peanut caramel sauce on top of it. And ENJOY this delicious dessert!